Learn more about the kombucha market: trends, growth, strengths, weaknesses, opportunities, and threats.
The chemical and biological composition. Learn about yeast, bacteria, pH, sugar, vitamins, probiotics, alcohol, health benefits, etc.
Find the method that’s right for you. From brewing to bottling, a comprehensive exploration of the four brewing strategies that work.
How to build your control centre. The science, tools, and methods to measure and control alcohol, sugar, pH, total acidity, and more.
How to control your culture, taste, colour, alcohol, fermentation speed, carbonation, shelf life, food safety, and reproducibility.
How to compose, test and validate your flavours: play with sweetness, acidity, tastes, colours, extraction methods, ingredients.
Visit medium-sized kombucha factories and their setups: production floors, storage, cold room, loading docks, bottling, kegging, etc.
How to build effective processes to detect, fix, and prevent problems.
How to maximize the capacity of your plant, and scale it up to the desired size.
High-quality video tutorials (subtitled in English, French, Spanish and Portuguese) to teach you the theory AND practice of brewing kombucha at commercial scale.
Once a month, Sébastien Bureau hosts a live Q&A sessions where you can ask questions about the content of the course and seek advice for your own project.
Get a lifetime access to course materials, recipes and technical documents that are available for download.